From the cobblestone squares of Europe to the rooftop bars of New York and the winter resorts of Canada, one question continues to divide the hospitality world: should outdoor terraces be heated when temperatures drop?
What may appear to be a technical detail about gas heaters or infrared lamps has become a symbol of a much deeper conflict. It is a clash between guest comfort and climate responsibility, between the survival of restaurants and the global push for sustainability. Heated terraces are no longer just about warmth – they are a lens through which we can see the challenges and contradictions of modern hospitality.
Why heated terraces matter
For guests, heated terraces extend the magic of outdoor dining into autumn and winter. For restaurants, they represent revenue streams that can make the difference between survival and closure. In regions with strict indoor restrictions, such as during the pandemic, heated terraces were lifelines.
But there is another side. Gas-powered patio heaters can emit several tons of CO₂ per year for a single establishment. In cities and countries with ambitious climate targets, this level of energy use has been branded as wasteful and even irresponsible. The debate has moved far beyond gastronomy – it is now about how societies balance tradition, pleasure, and sustainability.
Global perspectives
France took a strong stance by banning outdoor gas heaters for restaurants in 2022, citing environmental concerns. Terraces can still be enclosed and heated as indoor spaces, but the open-air warmth once common in Parisian cafés is now gone.
Spain has adopted a mixed approach. Barcelona recently announced the phase-out of gas heaters, but allows electric alternatives with strict efficiency limits. Other cities, such as Madrid, have struggled to implement bans after legal challenges from business associations.
In the United States, regulations vary city by city. New York allows electric and natural gas heaters with specific permits, while banning propane in certain outdoor dining structures. Chicago permits only electric models, installed by licensed professionals. Boston has banned outdoor heaters entirely, citing fire safety and sustainability.
Elsewhere, colder climates like Canada or Scandinavia have leaned on creative solutions such as insulated enclosures, blankets, and cultural traditions that embrace the cold rather than fight it. The Nordic concept of hygge shows that warmth does not always need to come from energy-hungry devices.
The sustainability dilemma
Hospitality is under immense pressure. Many restaurants are already struggling with declining guest numbers, staff shortages, and rising costs. When regulations restrict heating, operators often feel that yet another burden is being placed on them.
At the same time, public opinion is shifting. Guests are increasingly climate-conscious. Many welcome sustainability initiatives – but not if it means discomfort. Hospitality businesses are caught in the middle: they need to remain competitive while also aligning with sustainability goals.
This dilemma is not unique to heating. It reflects a wider question: how can hospitality remain welcoming and profitable while reducing its climate footprint? Heated terraces are simply the most visible front line in this broader battle.
Alternatives to traditional heating
Around the world, businesses are experimenting with creative solutions. Infrared heating is one of the most efficient alternatives. Unlike gas heaters, it warms people directly instead of wasting energy on the surrounding air – a small but crucial difference that makes it far more sustainable.
Heated furniture is another option attracting attention. Chairs and benches with built-in heating pads provide a subtle and stylish way of keeping guests warm. Beyond energy efficiency, they also create a sense of comfort that can be marketed as part of the dining experience.
Some restaurants turn to the simplest solutions: blankets and covers. Far from being a compromise, they are often embraced by guests as a charming gesture. A soft wool blanket on a cold evening can be just as memorable as a heater – and far more sustainable.
Seasonal enclosures are also becoming popular. Transparent structures transform terraces into temporary indoor spaces, reducing energy waste while preserving the outdoor feel. These enclosures often extend the usable season by several months and allow venues to stay profitable without breaching regulations.
And then there is culture. In Germany, mulled wine stands invite guests to embrace the cold. In Scandinavia, winter terraces with fire pits and candlelight are not just tolerated but celebrated. These traditions show that atmosphere can replace technology – and that sometimes, the guest experience is richer when it is shaped by the season.
Looking ahead
The debate over heated terraces is unlikely to end soon. For some, the ban on heaters feels like the final straw in a long list of restrictions. For others, it is a necessary step towards a climate-conscious future.
What is clear is that hospitality cannot ignore the sustainability agenda. Regulations will continue to tighten, and businesses that adapt early will gain an advantage – not only in compliance, but also in customer loyalty. Guests increasingly expect their favourite restaurants and hotels to align with the values of a sustainable future.
A new definition of hospitality
Ultimately, hospitality has always been about more than serving food or providing a bed. It is about creating spaces of warmth, comfort, and belonging. The question is how that warmth is generated – by gas burners or by creativity, culture, and community.
Heated terraces may be disappearing in some places, but hospitality will not lose its heart. On the contrary, this challenge is an opportunity to redefine what it means to welcome guests in a world where sustainability is no longer optional.
Because true hospitality is not just about comfort today – it is about ensuring there will still be a place to gather tomorrow.